1/2 stick of butter
24 ounces sliced mushrooms, most any type will do
1 large yellow onion - chopped
Salt and pepper to taste
1 tsp thyme
8 oz. cheddar cheese, shredded or cubed
1 stalk broccoli, finely chopped
4 Large Poblano peppers
12oz - 16oz bacon, thin sliced works best
Melt the butter. Sauté the mushrooms, onions, thyme, salt, and pepper until the mushrooms begin to turn slightly golden brown (takes a while). They key is to sauté the mushrooms as much as possible. Add the broccoli and sauté for another five (5) minutes. Allow to cool. Add the cheese.
Cut the stem off the top of the pepper by cutting a circle on the top of the pepper. Keep the stem. Remove the seeds from the stem and inside of pepper. Stuff / press firmly the mixture into the pepper. Replace the stem. Wrap the peppers with bacon (about 3 strips per pepper). You can use toothpicks to keep the bacon in place or just wrap the bacon strips around each other.
Pre-heat the oven to 425 oF. This recipe works best if you can cook the stuffed peppers a) standing at about 45 degree angle so the cheese stays in the pepper. and b) on a rack so that the bacon fat drips into the bottom of the pan. Please the peppers in a pan and cook until the bacon is done. For the last 10 minutes, you can increase the temperature of the oven to broil to crisp up the bacon. Cooking time depends upon the thickness of the bacon, typically about 1/2 hour.
Serves four (4)
Doug Mischlich -